Slow Cooker Chicken Tikka Masala and Beefy Cheesy Burrito Wraps: whats for dinner Recap






Slow Cooker Chicken Tikka Masala with brown rice and spinach



I made this recipe before and it was tasty. I didn’t have cayenne pepper that time around so I guessed at 2 heaping teaspoons of cayenne pepper (the recipe suggests 1-3) this time. BOY it was super spicy right out of the slow cooker on Sunday. I couldn’t finish it it was so spicy. And I’ve been lovin’ me some spice recently.


Luckily enough, the leftovers mellowed out considerably. So if you’re one to meal prep and not eat the “first round” then this is the recipe for you. it makes a TON, it’s great leftover and the spice stops trying to kill you after it’s had some fridge time.







Beefy Cheesy Burrito Wraps



I swear I was going to finally make the unstuffed cabbage roll recipe. Cross my heart. It’s one of those recipes that I was stoked about looking at but I had some unknown hang up when it finally came time to make it. Do you ever have that with food?


This was tasty and was comprised of things that were already in the house. It doesn’t always work to have a “fridge clear out” meal but when it does, it is incredibly satisfying.


Beefy Cheesy Burrito Wraps
Recipe type: weeknight dinner
  • 2 pounds ground meat (I used 80/20 beef)
  • 1-2 Tbsp taco seasoning
  • 2 bell peppers, roughly chopped
  • shredded cheese
  • salsa
  • 1 can of kidney beans, drained and rinsed
  • cilantro
  • olive oil
  • tortillas
  • any other burrito fillings- veggies, beans, cheese, rice
  1. Heat pan over medium heat then add olive oil and heat
  2. Add ground meat with taco seasoning
  3. Break up meat into small pieces while it cooks until no more pink shows
  4. add bell pepper and saute for 1-2 minutes more (you can saute the pepper first, I prefer to have a little crunch in the pepper so I did it second)
  5. If using a fatty meat, I recommend draining the fat from the meat mixture before moving forward.
  6. When meat is done and drained remove from heat and add kidney beans and stir to combine
  7. serve meat on a tortilla with your fillings of choice. I used shredded cheddar cheese, pico de gallo salsa and cilantro because that's what I had in the fridge.








Chocolate Chunk Oatmeal Raisin Cookies



It was a light cooking week this week. There’s a lot going on now that our wedding is less than 2 months away. Makeup/hair trials and dress fittings. So I woke up this morning needing my kitchen time fix and decided to bake.


I followed this cookie recipe and did a couple of the suggestions in the comments. I’ve created the recipe card in case you want to try what I did. They have coconut oil, chocolate chunks, raisins, oats and cashews. That sounds like trail mix right? And trail mix is healthy so I can eat these cookies and still fit in my dress right? right?!


Chocolate Chunk Oatmeal Raisin Cookies
adapted from
  • ½ cup unsalted butter
  • ½ cup coconut oil
  • 2 large eggs
  • 2 Tbsp milk (I used almond)
  • 2 tsp vanilla extract
  • 1 cup white whole wheat flour
  • 1 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2½ cups quick or rolled oats (not instant)
  • 1 cup raisins
  • 1 cup chocolate chunks
  • 1 cup cashews roughly chopped
  1. over medium low heat melt and cook the butter until lightly browned but not burned. this is optional but adds a toffee-adjacent flavor that is great in this cookie
  2. pour browned butter over the coconut oil in a pyrex measuring cup and stir together
  3. place coconut oil/butter in the fridge until room temperature, stir as needed to keep them integrated
  4. in the bowl of a stand mixer with the paddle attachment, beat together coconut oil, butter and both sugars until lighter in color and thoroughly combined
  5. beat in 1 egg at a time
  6. beat in milk and vanilla
  7. when wet ingredients are combined, add both flours, powder and soda gradually on low until just combined
  8. remove bowl from stand mixer to stir by hand remaining ingredients into the dough
  9. chill dough in fridge for at least ½ hour
  10. when ready to bake, preheat oven to 350 and line cookie sheet(s) with parchment paper
  11. using a small cookie scoop, scoop dough onto cookie sheets leaving enough room between to allow for spreading
  12. bake one sheet at a time for 8-10 minutes until edges are golden brown and the center is lightly golden.
  13. remove sheet from oven but let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.



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